📝 About This Recipe
Hailing from the East Java regency of Lamongan, this iconic Indonesian chicken soup is celebrated for its deep, aromatic yellow broth and its signature 'Koya' topping. Unlike other soto varieties, Lamongan style features a rich stock infused with toasted shrimp crackers and garlic, creating a savory umami bomb that is both comforting and invigorating. It is a vibrant, soul-warming bowl that perfectly balances the freshness of herbs with the intensity of traditional Indonesian spices.
🥗 Ingredients
The Broth and Chicken
- 1 kg Whole Chicken (cut into 4 pieces, preferably free-range (ayam kampung) for better fat)
- 2.5 liters Water
- 3 stalks Lemongrass (bruised and tied in a knot)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
- to taste Salt and White Pepper
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 4 cm Turmeric (fresh, or 1 tsp powder)
- 2 cm Ginger
- 1 tablespoon Coriander Seeds (toasted)
The Signature Koya Powder
- 3 tablespoons Fried Garlic Flakes
- 10 pieces Prawn Crackers (Kerupuk Udang) (fried and cooled)
Plating and Garnishes
- 100 grams Glass Noodles (Soun) (soaked in hot water until soft)
- 150 grams Cabbage (finely shredded)
- 100 grams Bean Sprouts (blanched)
- 3 pieces Hard-boiled Eggs (halved)
- 2 stalks Celery and Scallions (finely sliced)
- 2-3 pieces Key Lime (cut into wedges)
👨🍳 Instructions
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1
In a large stockpot, bring 2.5 liters of water to a boil. Add the chicken pieces, lemongrass, kaffir lime leaves, and galangal. Simmer on medium-low heat to create a clear broth, skimming off any foam that rises to the surface.
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2
While the chicken is simmering, prepare the spice paste by blending shallots, garlic, candlenuts, turmeric, ginger, and coriander seeds with a splash of oil until smooth.
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3
Heat 2 tablespoons of oil in a skillet. Sauté the spice paste over medium heat for 5-7 minutes until the raw smell disappears and the oil starts to separate from the paste.
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4
Transfer the sautéed spice paste into the boiling chicken stock. Stir well to incorporate. Season with salt, sugar, and white pepper. Continue simmering until the chicken is tender (about 30-40 minutes).
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5
Once the chicken is tender, remove it from the pot. Let it cool slightly, then shred the meat into bite-sized pieces. Set the shredded chicken aside and keep the broth simmering on low.
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6
Optional but recommended: Flash-fry the shredded chicken in a little oil for 1-2 minutes until slightly golden for extra texture.
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7
Make the Koya powder: Place the fried prawn crackers and fried garlic flakes in a food processor or mortar and pestle. Grind until they become a fine, sandy powder. This is the secret to the thick, savory broth.
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8
Prepare the serving bowls. Place a portion of glass noodles, shredded cabbage, bean sprouts, and shredded chicken into each bowl.
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9
Ladle the piping hot yellow broth over the ingredients in the bowl, ensuring everything is well-submerged.
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10
Top each bowl with half a hard-boiled egg, a generous sprinkle of celery, scallions, and a big spoonful of the Koya powder.
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11
Serve immediately while hot with a side of lime wedges and sambal.
💡 Chef's Tips
Use 'Ayam Kampung' (free-range chicken) if possible, as it yields a much more flavorful and less greasy yellow fat for the broth. Don't skip the step of sautéing the spice paste; if the turmeric isn't cooked through, the soup will have a bitter, raw taste. The Koya powder should be added just before eating, as it thickens the soup and adds a burst of umami. For a clearer broth, you can parboil the chicken for 5 minutes, discard the first water, and start the stock with fresh water. Adjust the amount of turmeric to your preference for color; more turmeric results in a deeper golden hue.
🍽️ Serving Suggestions
Serve with a side of warm steamed jasmine rice (often served in the same bowl in Indonesia). Add a side of 'Sambal Cabe Rawit' (bird's eye chili paste) for those who enjoy a spicy kick. Pair with 'Emping' (melinjo nut crackers) or extra prawn crackers for added crunch. Provide fresh lime wedges on the side to cut through the richness of the broth. An ice-cold glass of Indonesian sweet jasmine tea (Teh Manis) is the perfect beverage pairing.